Ingredients

For the Salad:

  • 1 cup quinoa, cooked as per instructions
  • 1 avocado, cubed
  • 1/4 cup pistachio
  • slivered 1/2 cup fresh peas
  • 1 tbsp of lime or lemon juice
  • a few sprigs of fresh mint handful of fresh basil

For the Pesto:

  • 1/4 cup coriander leaves
  • 1/4 cup basil
  • 2 tbsp pistachios
  • 1 tsp lime/lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/4 of an avocado for vegan version or 2 tbsp creamy goat cheese
  • 1/2 green chilli, or to taste (optional)
  • Salt and pepper

Directions

  1. Blend the ingredients for pesto in a processor and keep aside.
  2. Boil the quinoa and let it cool.
  3. Mix the peas, avocado, quinoa, lime juice and pesto.
  4. Sprinkle with pistachios, fresh mint and basil.
  5. Serve at room temperature.

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